Mexican Pork and Pickled-Onion Tacos with Charred Tomato Salsa

Ingredients

• 300 g pork shoulder or pork tenderloin
• 1 medium onion
• 3 tbsp vinegar
• 1 can canned tomatoes
• 2 cloves garlic
• 2 tbsp cooking oil
• 2 tbsp pickles(optional)
• 1 tbsp soy sauce(optional)
• 1 eggs(optional)
• 2 slices bread
• 0.5 tsp salt
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp paprika
• 0.5 cup water

Instructions

1. 1

   Quick-pickle onions: thinly slice onion. Toss with vinegar and a pinch of salt; rest 15 minutes.

2. 2

   Char salsa: in a skillet, heat oil. Add garlic and canned tomatoes; cook until thick and slightly charred at edges (10–12 minutes). Stir in chopped pickles if using.

3. 3

   Cook pork: season pork with chili powder, cumin, paprika, and salt. Sear in oil until browned on all sides (6–8 minutes).

4. 4

   Add salsa to the pork with a splash of water; simmer 12–15 minutes until tender. If using, add a small splash of soy sauce for depth.

5. 5

   Warm bread briefly in the pan to crisp. Slice pork and serve with charred tomato salsa and pickled onions (bread for scooping).